Take a stand back and congratulate yourself on a job well done, my dear.

Make yourself a steaming cup of tea (I chose Rooibus Vanilla, a delightful pair), and savor each bite of perfection. Notice the delicate taste of ginger, the crisp, natural sweetness of raspberries ripe for the pickin’ , and the subtle hints of Espresso paired with the gentle crunch of a halved walnut.

Bon Appétit!

p.s. A darling friend of mine tried out this recipe, and decided to use his leftover gingersnaps as a ‘crust’ topping for homemade french toast! After dipping your bread in the egg mixture, simply sprinkle crunched up gingersnaps on each side of the bread and continue to bake as usual…anticipating the flavorful twist on this breakfast classic. Merci Mark!